Name: Creamy Chili-Lime Chicken Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.25 cup Greek yogurt; 1 tbsp lime juice; 0.5 tsp chili powder; 0.25 tsp ground cumin; 0.25 tsp garlic powder; 0.25 tsp sea salt; 2 whole corn tortillas; 0.5 cup bell peppers; 0.5 oz sharp cheddar cheese; 1 tbsp fresh cilantro

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Chili-Lime Chicken Enchiladas

Shredded chicken breast tossed in a zesty chili-lime Greek yogurt sauce, rolled into corn tortillas and baked until the cheese is bubbling and golden.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

57.7g

Fat

12.8g

Carbs

38.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup Greek yogurt

1 tbsp lime juice

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

2 whole corn tortillas

0.5 cup bell peppers

0.5 oz sharp cheddar cheese

1 tbsp fresh cilantro

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 375°F (190°C).
2
In a small mixing bowl, whisk together the Greek yogurt, lime juice, chili powder, cumin, garlic powder, and sea salt until well combined.
3
In a separate bowl, combine the cooked shredded chicken breast and diced bell peppers, then fold in half of the prepared chili-lime yogurt sauce.
4
Briefly warm the corn tortillas in a dry skillet or microwave to make them pliable, then fill each tortilla with the chicken and pepper mixture.
5
Roll the tortillas tightly and place them seam-side down in a small baking dish.
6
Spread the remaining chili-lime sauce over the top of the tortillas and sprinkle evenly with the shredded sharp cheddar cheese.
7
Bake for 15 to 20 minutes until the filling is hot and the cheese has melted into a golden crust.
8
Garnish with freshly chopped cilantro before serving warm.